Effect of Postharvest Ethephon and 1-MCP Treatments on the Chemical Composition of Cuticular Wax in Pingguoli Pear Fruit

doi:10.7506/spkx1002-6630-201618036

Abstract

Abstract:

The chemical composition of the cuticular wax of postharvest Pingguoli pear which were either dipped into
different concentrations of ethephon or fumigated with 1-methylcyclopropene (1-MCP) and then stored for 150 days was
analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that the postharvest ethylene and 1-MCP
treatments had an effect on the types and contents of compounds in the cuticular wax of Pinggguoli pear in a concentrationdependent
manner. Ethephon treatment could significantly increase the diversity of compounds in cuticular wax, reduce the
contents of fatty acids and alkanes, and enhance the content of terpenoids, while the diversity of compounds in cuticular
wax was slightly increased in pear fruit treated with 1-MCP with a simultaneous increase in the contents of alkanes and
aldehydes. Meanwhile carbon chain lengths of the main composition alkanes, fatty acids and aldehydes were affected by
either postharvest treatment.

Key words: Pingguoli pear, ethephon, 1-methylcyclopropene, cuticular wax, chemical composition

CLC Number:

TSS255.1

TANG Ying, WANG Wenjuan, LI Yongcai, BI Yang. Effect of Postharvest Ethephon and 1-MCP Treatments on the Chemical Composition of Cuticular Wax in Pingguoli Pear Fruit[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201618036.

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Effect of Postharvest Ethephon and 1-MCP Treatments on the Chemical Composition of Cuticular Wax in Pingguoli Pear Fruit

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